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Middle Eastern Chickpea and Olive Salad

Sometimes a food event will inspire me to come up with something I hadn't necessarily planned on making. Such was the case with this moderately spiced Middle Eastern chickpea and olive salad that I made specifically for *AWED*, a food event celebrating world cuisine. Siri is hosting this month's edition and she choose Middle Eastern appetizers as the theme. Originally I was going to make a halva, but suddenly the deadline was upon me and so I opted for something more familiar and simple that turned out to be decidedly filling enough to serve as a satisfying meal in itself alongside some rice.

Do resist the overwhelming temptation to add feta or goat cheese, at least the first time you make this. There will be a next time, yes there will.

Middle Eastern Chickpea and Olive Salad

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on June 13, 2008

Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside to cool.

Add the chickpeas to a large mixing or salad bowl and toss in the rest of the ingredients. Mix well and serve at room temperature.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.